- Joined Aug 18, 2009
Hey all i have a quick question. I just got done smoking my first pastrami, foiled at 165 and pulled it from smoker at 185 and placed it in the fridge for a few hours as getting ready for church. The question is when i get home and go to steam it should i slice it then steam or steam then slice? Making grilled pastrami and sautaed onion with swiss sandwiches.